Parmesan Stuffed Pepper Soup
Parmesan stuffed pepper soup is a cozy twist on the original recipe with all the classic ingredients plus a Parmesan cheese rind for extra cheesy flavor.
Ingredients
- 3 cups cooked white rice about 1 cup uncooked rice
- 8 ounce piece of Parmesan cheese wedge with the rind. You'll simmer the rind in the soup for flavor and grate the cheese for a topping on each serving bowl.
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 pound ground beef or ground turkey
- 1 15 ounce can tomato sauce Try substituting the sauce for Rao's pizza sauce for added flavor.
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 tablespoon Italian seasoning
- 4 cups beef broth
- 1 medium red, yellow or orange bell pepper
- 1 medium green bell pepper chopped
- Fresh parsley for garnish optional
Instructions
- Grate the Parmesan cheese and set it aside. Save the Parmesan rind.
- Sauté the onion and ground beef in the olive oil in a large pot or dutch oven until the meat is no longer pink
- Add the can of tomato sauce and the pepper, garlic powder, Italian seasoning and stir. Simmer on medium-low for 4 minutes
- Add the broth. Drop the Parmesan rind into the broth and bring to a boil. Reduce heat to medium-low, cover and simmer for 20 minutes
- Add the peppers and continue to simmer on medium-low for 10 minutes. Add salt, to taste.
- Add about 1/3 cup cooked rice to each serving. Top each serving bowl with grated Parmesan and garnish with fresh parsley (optional).
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